1 tablespoon olive oil
1 pound ground beef
1 onion, diced
2 cloves garlic, minced
1 (1.25-ounce) package taco seasoning
1 cup rice
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 Roma tomato, diced
Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Stir in rice, vegetable broth, beans, Ro*Tel®, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro.
Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
Serve immediately, garnished with tomato, if desired.
Source : allrecipes